Description
A comforting Low Calorie High Protein Crustless Chicken Pot Pie Skillet that offers great taste without the guilt.
Ingredients
Scale
- 1 lb chicken breast, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 cup frozen peas
- 2 cups low-sodium chicken broth
- 1/2 cup milk
- 2 tbsp olive oil
- 1/4 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- 1 tsp Italian seasoning
Instructions
- Sauté: Heat the olive oil in a large skillet over medium heat. Once shimmering, add the diced chicken, cooking until it’s browned and no longer pink, about 6-8 minutes.
- Add: Toss in the diced carrots and celery. Stir well and cook for an additional 3-4 minutes until the vegetables soften and brighten in color.
- Stir: Add the frozen peas to the skillet, followed by the garlic powder, onion powder, and black pepper. Stir well to combine all the ingredients and let the flavors meld for 2 minutes.
- Whisk: In a separate bowl, whisk together the low-sodium chicken broth, milk, and flour until smooth. Gradually pour this mixture into the skillet, stirring continuously to avoid lumps.
- Simmer: Bring the liquid to a gentle boil, then reduce the heat. Let it simmer, stirring frequently, until the sauce thickens, approximately 5-7 minutes.
- Season: Sprinkle in the Italian seasoning, mixing well. Taste and adjust seasoning, adding more pepper if desired for that extra kick.
- Serve: Remove from heat and let the skillet sit for a few minutes before serving.
Notes
To reduce prep time, use rotisserie chicken instead of raw. Just toss it in during the last few minutes to warm it through.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 100 mg